Easiest Way to Prepare Yummy Squash and sweet potato curry - vegan

Squash and sweet potato curry - vegan. Creamy sweet potato curry with spinach! It's a wonderful comfort meal for dinner which is also great for meal prep. Momma Cherri cooks a winter warmer for her vegan peeps.

This filling vegan curry is great for chilly nights. Add the curry paste and fry for a minute more. Warmly Spiced Chickpea Sweet Potato Spinach Curry. You can cook Squash and sweet potato curry - vegan using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Squash and sweet potato curry - vegan

1. Prepare 1 tbsp of coconut oil.
2. It's 1 of onion, peeled and chopped.
3. You need 2 cloves of garlic, peeled and crushed.
4. You need 3 cm of chunk fresh ginger, grated.
5. You need 1 of red chilli, finely chopped - or 1/3 tsp chilli flakes.
6. It's 1 tsp of ground turmeric.
7. Prepare 1 tsp of garam masala.
8. You need 1/2 tsp of ground cinnamon.
9. You need 1 can of coconut milk.
10. Prepare 50-100 ml of stock or hot water.
11. You need 1 of butternut squash, cut into bitesized chunks.
12. It's 1 of sweet potato, cut into bitesized chunks.
13. You need of Couple of Handfuls of baby spinach or coriander - or any leafy green.

Its a use up whatever you have kind of curry. Use beans of choice, squash or Use spices of choice, pumpkin or other squash and other beans. throw everything in the pot and let it cook. Vegan Sweet Potato Curry made with warm spices, creamy coconut and crunchy cashews - make this a really worthwhile dinner. I'm a huge fan of this Vegan Sweet Potato Curry.

Squash and sweet potato curry - vegan step by step

1. Heat the oil in a pan (with a lid for later.).
2. Sauté the onion for about 10-15 mins..
3. Add the garlic, ginger, chilli, cinnamon and turmeric. Sauté for a couple of mins..
4. Add the creamy solid bit from the coconut milk. Sauté for a couple of mins..
5. Add the squash, sweet potato and rest of the coconut milk as well as about 250 ml of stock. Bring to boil. Simmer and cover until the squash and potato are cooked - about 45mins. Check to make sure it’s not going dry - add more stock if it is..
6. Once the squash and potato are cooked, remove from the heat and squeeze the lime in and stir the leafy greens in. Put the lid back on for a few mins so the greens wilt slightly..
7. Serve and enjoy 😋.

This is a rambunctiously vibrant curry, both to look at and eat. It is rich, sweet and hearty, with tomatoes providing a balancing acidity and the curry paste bringing uncompromising fire. I like the drama of black Venus rice with this, but by all means serve any rice you want alongside. This is a rambunctiously vibrant vegan curry, both to look at and eat. This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also.